How to Make Next Level SPAGHETTI alla CARBONARA

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Remove the rind from the guanciale, leaving the fat, and bring 5 litres of water to the boil. Do not add salt.
2. Cut the guanciale into large strips, then smaller pieces.
3. Add the spaghetti to the boiling water and push it down gently for the first 30 seconds. Cook until al dente.
4. Cook the guanciale in a large pan over medium-low heat, stirring constantly, until crisp.
5. Separate 3 eggs, keep the yolks in a large bowl and add 1 whole egg. Whisk until light.
6. Reserve a mug of pasta water.
7. Stir half of the pecorino into the eggs with a splash of pasta water, then add the rest of the pecorino and whisk until thick.
8. Remove half of the crispy guanciale and set it aside.
9. Transfer the pasta to the pan with the guanciale using tongs, with a little water clinging to it.
10. Stir well and add a splash of pasta water to keep the egg from scrambling. Stir for a few minutes.
11. Take the pan off the heat and add the egg mixture with another splash of pasta water, stirring until creamy.
12. Toss the pasta in the bowl with the egg mixture until fully coated.
13. Add plenty of black pepper and toss again.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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